1 pound yams or sweet potatoes, cooked and peeled
1/4 cup butter or margarine
14 ounces sweetened condensed milk
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
graham cracker pie crust, 9 inch
Pecan Topping
1 egg
2 tablespoons dark corn syrup
2 tablespoons firmly packed brown sugar
1 tablespoon melted butter
1/2 teaspoon maple flavoring
1 cup chopped pecans
Oven to 425 degrees. With mixer, beat hot yams and butter until smooth. Add remaining ingredients except crust and Pecan Topping; mix well. Pour into crust. Bake 20 min. Meanwhile, make Pecan Topping. Remove pie from oven; reduce oven to 350 degrees. Spoon Pecan Topping on pie. Bake 25 min. longer or until set. Cool. Serve warm or at room temperature. Garnish with orange zest twist, if desired. Refrigerate any leftovers.
Pecan Topping:
Beat together egg, corn syrup, brown sugar, melted butter and maple flavoring. Stir in chopped pecans.